Trying to get your kids to eat tofu? They’ll love this easy recipe that is full of flavor and nutrients!
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Try baking these tofu nuggets on MIU non-stick silicone baking liners* to cut down on oil, and reduce the use of disposable foil or parchment.
Baked Tofu Nuggets
Ingredients for Hoisin Sauce:
- 1 tablespoon soy sauce we used Braggs Gluten-free soy sauce
- ½ teaspoon spicy sesame oil
- ½ teaspoon hoisin sauce labeled for barbecue stir fry
- 1 teaspoon of honey
- ¼ teaspoon dried garlic powder
- ¼ teaspoon fresh garlic minced
- 1 16 ounce-pack pressed tofu pressed tofu has the water drained and is very firm
- 1/2 cup cornmeal
- 1/2 oat flour
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- Oil for pan
- Have the kids choose their favorite cookie cutter shapes.
- Together, slice the tofu block horizontally into 1 inch thick rectangles.
- Use the cookie cutters to cut out tofu shapes.
- Mix all ingredients together for the hoisin sauce. Save 1/3 of hoisin sauce for dipping. Use remaining sauce to marinate the tofu for 10 minutes or up to 1 hour in the fridge.
- Preheat oven to 375 degrees F. Lightly coat a baking sheet with oil or use a silicone mat to prevent sticking.
- In a large bowl, mix together, cornmeal, oat flour, cumin, garlic, and paprika.
- Remove tofu from the liquid, allowing excess liquid to drain, and pat into flour mixture on both sides, then place breaded tofu on a baking sheet. You can also bread the tofu scraps left over from the cookie cutters!
- Bake for 8 minutes, flip and bake for 5 more minutes or until golden brown.